We always have a picnic on Easter, and we never ever pack sandwiches for picnics--it's an unspoken rule.
I've developed a sesame allergy, and I meant to try an edamame-based recipe for a hummus-like spread but forgot to buy edamame.

So we thought we'd try to make hummus without tahini. DH is so brilliant. He did it. Instead of tahini, he used creamy Sunbutter! It worked beautifully. There was only a little hint of Sunbutter. It was virtually identical--and after a few sips of champagne, no difference at all!

BTW--I'll post the edamame hummus-like spread sometime under this thread. It sounds good, although I've not tried it yet. And it's obviously not for the soy allergic.

I ADORE hummus, and my husband, 7 yr old daughter and I used to eat it frequently. But we haven't had it in 3 yrs, and I miss it. I would love to see your recipe, but, for our family, I suspect it still will likely be out for us... our son is also supposed to avoid chickpeas and other legumes (with the exception of soy and green beans). But still, please post it - I'm sure others would appreciate it!

Well, this is the traditional hummus recipe with Sunbutter subsituted for tahini (but I'm not sure that this is exactly what DH followed--for example, this recipe calls for dried chickpeas, and we used canned--and probably a whole can, not 1/4 c):

¼ cup dried chickpeasdrain & place in pan with water to cover by 2 inches. Bring to a boil, redue the heat and simmer until very tender, about 1 1/2 hours. Drain, reserving the cooking liquid. Remove the chickpeas to a food processor or blender and add:
1/3 cup fresh lemon juice
3 tbs creamy Sunbutter
1-2 cloves minced garlic (I'd go light here--the Sunbutter variance doesn't allow for heavy garlic)
salt to taste
parsleyPuree until smooth, adding 2-3 tbs of cooking liquid as needed. Place in serving bowl and garnish with a dash of paprika if desired

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I thought I clipped the article from our paper with an edamame spread that is like hummus, but I can'f find it. I have found one from the our paper, the 2/19/06 edition of The Houston Chronicle, that is similar that is from fava beans. Sounds yummy, and I imagine you can substitute edamame/soybeans for the fava beans.

Can I ask where you found your Sunbutter? Do you live in Canada? Because I used to be able to buy it here (Ottawa area) but no longer. And I've tried really hard to find it - calling distributors and everything.

When I tried to order it online (U.S. website), I was told that they would no longer send it up to Canada!! It's the most amazing product and I am so bummed that I can't find it up here anymore.

Can I ask where you found your Sunbutter? Do you live in Canada? Because I used to be able to buy it here (Ottawa area) but no longer. And I've tried really hard to find it - calling distributors and everything.

When I tried to order it online (U.S. website), I was told that they would no longer send it up to Canada!! It's the most amazing product and I am so bummed that I can't find it up here anymore.

K.

I live in the States (Texas), and I can only find it by ordering online through their US website. You can't order it through the Canadian website? I usually get to the Canadian website first. In fact, during a recent customer survey, I mentioned that.

If it's not verboten to mention, you can do a search on Sunbutter on the boards at peanutallergy.com (use the search function), and you may find some Canadian stores that sell it. I know lots of Canadians on that board use it, too. I've read that some people buy it at a store called Hannaford's, but I'm not sure if that's in Canada or just somewhere in the northern US. I can't imagine being able to buy it at a store. How wonderful.

I can get peanut free soybutter (IM Healthy) from Whole Foods grocery store, but not Sunbutter--or we've tried Peabutter, too. We love Sunbutter the best (I get crunchy, DS likes creamy). DS has a peanut allergy. He also has a small soy allergy, but we don't have to avoid soy completely. We just minimize. He's vegetarian, so we do use soy sometimes (he loves edamame!).

In a medium saucepan of boiling slated water, cook the edamame and garlic until edamame are tender about 5 minutes, drain. (I think DH used a little garlic salt instead of adding garlic here)

In a food processor, puree edamame, garlic, lemon zest, juce, oil, and 1/2 cup water until very smooth, about 2 minutes, scraping down sides of bowl. If needed, think by adding water one tablesppon at a time. Season w/ 1/2 teaspoon of salt and 1/4 teaspoon peopper.

My 3 year old son was just diagnosed with a sesame allergy. The allergist suggested that he avoid all seeds. I have been reading labels on all kinds of foods and first, was alarmed at how prevalent sesame is in the first place (esp since it's purported to be such a virulent allergen) but then was surprised to find sunflower oil and other sunflower products in so many sesame-free items (giving me the so close but yet so far feeling). Do most sesame allergic people avoid all seeds or are they distinct?

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